Lentil ragout

At the restaurant we would always hear people say, “we don’t like lentils, can we sub potatoes instead”. Well with this recipe, we won them over. The addition of a little vinegar and tomato at the end of the cooking, cuts through the earthiness of the lentils and balances this recipe out perfectly. Make sure you use french lentils for this recipe, they hold their shape when cooked. This recipe can be easily frozen into smaller portions. I like to add sautéed mushrooms or braised kale and collards to to the ragout before serving.